45-years, and one name change later, the vaunted ‘winter’ beer among those who care is back!

For those not in the know, Celebrate Ale, as it was named back in 1981, was Sierra Nevada Brewing Company’s third recipe, after the release of their iconic Pale Ale (their second) and Stout (their first). How’s that for staying relevant amongst an ever-increasingly crowded shelf and draft cooler?

With some words from the brewery, second-generation owner, and son of founder Ken Grossman, Brian Grossman states:

“Celebration season is upon us and we’re so excited. This time of year the brewery is always buzzing with an extra energy as the freshly harvested hops arrive to the brewery and the aroma from brewing batches of Celebration Fresh Hop IPA hangs in the air. It’s a wonderful time of year.”

As the name implies, Fresh Hop, the brewery hopes you will consume this as soon as possible. Although there are countless stories of people ‘aging’ their Celebration Fresh Hop IPA and Celebration Ale, the brewery hopes you’ll instead choose to enjoy it for as long as it’s available in your local distribution network.

Breaking it down, here’s the notes from the brewery regarding the 2026-edition of Sierra Nevada’s Celebration Fresh Hop IPA.

Style: American IPA made with freshly harvested kiln-dried hops  

ABV: 6.8%  

IBU: 65 

Flavor Notes: Intense hoppy citrus and pine notes, accentuated by slight floral hop aromas, balanced with rich caramel malt flavors  

Availability: Nationwide (October – December 2026)

One detail that was editorially left out was the SRP (suggested retail price) which is different based on your state, county, and city taxes. But what’s important is that you have a choice between 12-ounce canned or bottled six- and 12-packs or enjoy it on draft.

Finally, the brewery has shared the details of their 2026 brewery-exclusive Cell Drippins, only available at their Chico and Mills River taprooms.

What is Celly Drippins?

Here with an answer is the brewery, courtesy its press snippet.

With the brewing of Celebration Fresh Hop IPA comes Sierra Nevada’s rarest offering, Celly Drippins. The rare beer will be available at both the Mills River, NC and Chico, CA brewery locations for draft pours only while supplies last, starting on Friday, November 6. First pours of Celly Drippins will be served at 3:00 pm local time in each location. The beer can only be enjoyed on site as no crowlers or growlers of the beer will be offered. The brewery encourages fans to plan a visit for a memorable Celly Drippins tasting experience. 

What is Celly Drippins? It is made from the drippings of the dry-hop bags used to make Celebration Fresh Hop IPA. Celly Drippins is a more concentrated, hoppy version of Celebration and is regarded as Sierra Nevada’s rarest offering because only a small handful of barrels are produced each year. 

For more information on Celebration Fresh Hop IPA including where to find it, visit the brewery’s website https://www.sierranevada.com

Update: We were informed that Sierra Nevada Brewing Company’s first beer recipe was their Stout, followed by its Pale Ale, before its Celebration Ale was produced.

TLDR;

The BC Greens party have unveiled a plan to reshape British Columbia’s beer markup system, lowering rates for small breweries, by phasing in increases as producers grow, and raising rates for the largest producers.

The BC Craft Brewers Guild estimates its proposed reforms could save craft breweries $16.3 million annually.

The party also proposes reviewing cider markups and creating dedicated craft cider sections in BC Liquor Stores.

Announced by candidate David Evans at Sooke Oceanside Brewing on October 19, the plan aims to support an industry of more than 200 craft breweries and equaling over 4,500 jobs.

Sharing their motivation for this initiative, Evans stated:

“B.C. is home to Canada’s first brewpub, it’s home to some of the best craft brewing in the world, with Victoria being named one of the 15 best beer cities in the world by CNN. But for too long, we have punished the local brewers who make the delicious beers and ciders we all enjoy.”

If you want to learn more, we’ve included the press release below.

Press Release

Lək̓ʔəŋən [LEKWUNGEN] TERRITORY / VICTORIA, B.C. — BC Greens candidate for Juan de Fuca-Malahat, David Evans, announced the BC Greens plan to support B.C.’s brewing economy today at Sooke Oceanside Brewing.

“B.C. is home to Canada’s first brewpub, it’s home to some of the best craft brewing in the world, with Victoria being named one of the 15 best beer cities in the world by CNN,” said Evans. “But for too long, we have punished the local brewers who make the delicious beers and ciders we all enjoy.”

BC’s beer markup system penalizes small breweries as they grow, while giving the largest multinational beer companies more than $9 million in annual rebates. The BC Craft Brewers Guild has proposed revenue-neutral reforms that would put money back in the hands of small brewers to hire staff, raise wages, and keep their doors open, instead of paying into a markup system stacked in favour of multinational beer giants. But despite brewery closures across the province, the BC NDP has failed to act.

“As a small business owner, I know what it’s like when the rules are stacked against you,”said Evans. “Breweries are critical to B.C.’s economy,” said Evans. “More than 200 craft breweries support over 4500 jobs across the province, while around 85 cider producers turn BC-grown fruit into finished products, creating markets for local farmers. That’s why we’d implement the BC Craft Brewers Guild’s proposal and make it easier for local cideries to get their products on their shelves.”

The BC Craft Brewers Guild, representing over 200 craft breweries in nearly 80 communities across BC, applauds the BC Greens’ plan to support local breweries and cideries:

“We are thankful anytime a candidate expresses a desire to see the BC craft beer sector grow. Craft breweries and cideries are small, locally owned businesses that create jobs and give communities across British Columbia places to gather. They are also a growing part of BC’s agritourism story. Through the BC Ale Trail and the new BC Farm-Based Ale Trail, they connect visitors with local farms and producers in more than 60 communities. We appreciate candidates from all parties recognizing that contribution and putting forward our markup proposal, which is revenue-neutral. It is a fair and straightforward fix that will address current challenges and we are glad to see it become part of the conversation on how we ensure BC craft breweries can support thriving communities.”

The BC Greens will:

Implement the BC Craft Brewers Guild’s proposed revenue-neutral beer markup reforms, lowering rates for small breweries, introducing more gradual increases as they grow, and raising rates for the largest producers. The Guild estimates its proposal would save BC craft breweries $16.3 million annually to reinvest in their businesses and employees.

Review provincial liquor markup rates for cider to ensure fair treatment of small producers and continued support for cider made from BC grown fruit. Additionally, improve access to BC Liquor Stores by establishing dedicated craft cider sections to be featured alongside craft beer.

This Saturday, October 17th, Halcyon Brewing Company is celebrating its fifth anniversary in Seattle’s Greenwood neighborhood.

Like any celebration, centered on a brewery, Halcyon will showcase not only their core draft options, but will also include a couple beers stowed in the back of their cooler for a special occasion including an Imperial Stout and Barrel-aged Maibock, some yet to be tapped expressions and a couple late-harvest fresh hop beers including an American Pilsner made in collaboration with Little Letters Lagers and former Lowercase Brewing Company alum John Marti that just took bronze at the Washington Fresh Hop Beer Awards.

For those seeking entertainment, the brewery will feature live music by The Hasslers from 4 to 6 pm, DJ accompaniment by DJ Matt (Matthew Ellis) starting at 7pm, and finally, Halcyon is bringing back the Beer Pong Tournament, which is available to most who attend.

Not to be outdone, the kitchen has included some food specials, including a Katsu schnitzel paired with an oyster mushroom gravy made with locally sourced mushrooms from the sous chef’s farm (Forest House Farm). Other specials include "German style," potato salad, apple stewed red cabbage, a pretzel plate with miso beer cheese, creamy cucumber salad, caramel apples. On top of this, look out for a special smash burger as part of the brewery’s newly expanded smash burger menu.

Finally, for those looking to take something home, there will be limited apparel including a new cap and buy-one-get-one half-off canned beer specials.

But before the doors open, which will be at 12 pm, one has to appreciate where it all began, five-years-ago.

Taking a moment out of their busy brewing day, Furey recalls the first day they opened their doors to the neighborhood and those looking for a

Started in 2021, over a year after the world reckoned with coronavirus, founders Tom and Lisa Furey, and Matt and Lauren Hipp moved into the former home of Naked City Brewery & Taproom, reestablishing the Greenwood neighborhood’s third brewery.

Nearly two-years since Naked City Brewery & Taproom left, Halcyon Brewing started less like a brewery and more like how Naked City began, by collaborating with the community.

Absent a traditional brewhouse and through his connections at breweries like Standard, Stoup, Chainline, Mirage, and many others, founding brewer Tom Furey, successfully developed beers that allowed the space to feature beers by Tom Furey and friends, served side-by-side with a fun menu that included variations on the hot dog theme, including an inspired Seattle Dog expression, along with Asian-inspired recipes.

Later on, after the Czech-style brewery previously used at Kirkland, Washington, brewery, Chainline, was installed, Furey got to work on producing beers which inspired him, ranging from pilsners, maibocks, and dark lagers to the trendy india pale ales, pale ales, and stouts. Along the way, he never forgot about those connections, those who provided Halcyon with their first beers.

Some of those include:

1. Finsync West Coast IPA: Brewed in collaboration with Ravenna Brewing.

2. Hot Dog Time Machine / Cream Ale Collab: An annual Seattle vs. Olympia brewery collaboration.

3. Los Cincos Amigos: A dark Mexican-style lager brewed across the alleyway in collaboration with Flying Bike Cooperative Brewery.

4. Msg in a Bottle: A fresh-hop Willamette rice lager brewed in collaboration with Little Letters Lager.

5. Dortmunteau: A Dortmunder strong lager brewed in collaboration with White Bluffs Brewing and brewer Larry Rock.

6. Westies with Our Besties (2026): A multi-brewery regional collaboration for the Washington Brewers Guild, brewed alongside Georgetown Brewing and several other local spots.

7. No Hate No Fear IPA: A statewide 15-brewery collaboration project spearheaded by El Sueñito Brewing.

Just to name a few.

Along the way, the kitchen has grown from an ad hoc approach which featured Asian-inspired bites, hot dogs, and shrimp snacks to one with a firmer identity including izakaya-ish pub grub style items (like their popcorn chicken, dumplings, and furikake fries) and more recently an expanded smash burger menu, and a local favorite festival “Gyoza Fest”.

Along the way, listening to demand by its customers, the brewery and public house have hosted community-focused entertainment ranging from live music and comedy to interactive events including trivia and bespoke arts and crafts.

When asked to sum up how far they have come since 2021, Halcyon Brewing’s Tom Furey states how much the support of the Greenwood neighborhood, the greater neighborhood community, and the brewing community means to Halcyon Brewing Company.

Whether your first time or it’s been some time, you’re encouraged to swing by Halcyon Brewing, at 8564 Greenwood Avenue, in Seattle’s Greenwood neighborhood, this Saturday, October 17th.

If you've not stopped by your local Zupan's Markets, and there are three of them, lately, you'll probably want to check out their latest Farm to Market Beer. In cooperation with Hood River brewery, Ferment Brewing Company, the market chain and the brewery invite you to try their latest Hazy India Pale Ale.

Brewed with hops Citra, Simcoe, and Mosaic, the overall sensory notes include fresh blueberries, marmalade, peaches, and pine. So if you're looking for pairing ideas, it might make sense to start with sharp or layered cheeses, seasoned meats, and garlic. Or, you could try one of these after spending time in the yard. After all, there's yard work to be done.

For more on this, hit your local Zupan's Market by visiting the following: https://www.zupans.com/

TLDR;

The 2026 Great American Beer Festival awarded 336 medals to 243 breweries and cideries from across the U.S. Most notable is Oregon’s Breakside Brewery & Taproom and Texas’ Snow Capped Cider earning top producer honors.

Totaling over 7,200 entries and including new categories for rice lager, hop water and gluten-free beer, this year’s GABF (aka, Great American Beer Festival) didn’t fail to surprise.

If you want a complete breakdown or want to review the press release, we’ve included both below.

Press Releaase

Denver, Colo. • October 11, 2026— The Brewers Association (BA) announced the beers and ciders taking home medals at this year's Great American Beer Festival® (GABF) competition. New this year, the competition added categories including rice lager, hop water, and a one-time craft malt category, along with two new specialty beer subcategories and three new standalone gluten-free style categories.

A total of 243 breweries and cideries took home 336 medals in this year’s Great American Beer Festival competition. Over three days, 225 expert judges evaluated 7,267 beer and cider entries—including 54 Collaboration and 30 Pro-Am submissions—from breweries across 49 states, plus Washington, D.C., and Puerto Rico.

"The submissions from this year's competition continue to reflect just how far American brewing and cidermaking have come," said Chris Williams, competition director for the Brewers Association. "The addition of multiple new styles and unique concepts like the ‘Craft Malt Beer’ and ‘Hop Water’ categories gave producers fresh ground to explore. The overarching quality presented by so many of the contenders underlines how intensive the judging process is and how competitively these contenders rise to the occasion with entries that pushed each category forward. GABF remains one of the most competitive stages in craft beer, and these winners represent the very best our industry has to offer. Congratulations to this year's medalists."

The awards ceremony was held at Levitt Pavilion and live-streamed on The Brewing Network on Sunday, October 11, 2026, as part of the Great American Beer Festival.

View the 2026 winners [PDF]

GABF Competition Statistics

7,267 entries (beer, cider, hop water) judged

1,300 breweries & cideries in the competition from 49 states, plus Washington D.C. and Puerto Rico

225 judges

200+ volunteers

Average number of beers entered in each category: 67

Category with the highest number of entries: Category: West Coast-Style India Pale Ale (277 entries)

336 total medals awarded

243 medal-winning breweries and cideries

125 first-time GABF competition entrants

12 first-time GABF competition winners

Five cider categories

New categories: Rice Lager, Hop Water, Craft Malt Category, Multi-Adjunct Beer (subcategory of Specialty Beer), Hybrid/Crossover Beer (subcategory of Specialty Beer), Gluten-Free divided into Classic Ale or Lager, Hoppy, Specialty

TOP 5 MOST-ENTERED BEER STYLE CATEGORY WINNERS

* Both categories tie for the fifth most-entered category, each with 161 entries.

Category 102: West Coast-Style India Pale Ale (277 entries) – Sponsored by Wyeast

GOLD: Before & After Science | Human People Beer | Seattle, WA

SILVER: Born Hoppy | TapRoom Beer Co. | San Diego, CA

BRONZE: Mosaic + Krush Cryo West Coast IPA | pFriem Family Brewers | Hood River, OR

Category 101: Juicy or Hazy India Pale Ale (260 entries) – Sponsored by Wyeast

GOLD: Because Science | Bend Brewing Co. | Bend, OR

SILVER: Icy Fog | McMenamins Breweries | Portland, OR

BRONZE: The Goat |New York Beer Project - Beer Lodge | Orchard Park, NY

Category 56: German-Style Maerzen (184 entries)

GOLD: Altstadt Oktoberfest | Altstadt Brewery | Fredericksburg, TX

SILVER: Oktoberfest | Bingo Beer Co. | Richmond, VA

BRONZE: Oktoberfestfest | MainStage Brewing Co. | Boulder, CO

Category 100: American India Pale Ale (165 entries) – Sponsored by Stronger Can, Better Service

GOLD: Breakside IPA | Breakside Brewery & Taproom | Milwaukie, OR

SILVER: Built for Speed | Grains of Wrath Brewing | Camas, WA

BRONZE: Green Battles | Pinthouse Pizza – North | Austin, TX

Category 50*: German-Style Pilsener (161 entries)

GOLD: Altstadt Pils | Altstadt Brewery | Fredericksburg, TX

SILVER: Templin Family Fass Bier | Templin Family Brewing | Salt Lake City, UT

BRONZE: Pazifik Coast Highway | Beachwood Brewing | Huntington Beach, CA

Category 54*: Dortmunder or German-Style Festbier (161 entries)

GOLD: Festbier | Wren House Brewing Co. | Phoenix, AZ

SILVER: 8th Anniversary Lager | Fat Head's Brewery | Middleburg Heights, OH

BRONZE: Counter Weight Fest Bier | Counter Weight Brewing Co. | Cheshire, CT

MOST-ENTERED Cider CATEGORY WINNERS

Category 203: Fruited Cider (58 entries)

GOLD: Gowan's Heirloom Cider | Honey Citron | Philo, CA

SILVER: 2 Towns Ciderhouse |Golden Lime Cosmic Crisp | Corvallis, OR

BRONZE: 2 Towns Ciderhouse | Huckleberry Cosmic Crisp | Corvallis, OR

BREWERY OF THE YEAR

0-250 Barrels Brewery and Brewer of the Year

Mieza Blendery | Alexandria, VA

>250–500 Barrels Brewery and Brewer of the Year

UPP Liquids | Bend, OR

>500–1,000 Barrels Brewery and Brewer of the Year

Cannonball Creek Brewing Co. | Golden, CO

>1,000–2,000 Barrels Brewery and Brewer of the Year

Craft Coast | Oceanside, CA

>2,000–5,000 Barrels Brewery and Brewer of the Year

Morgan Territory Brewing | Tracy, CA

>5,000–15,000 Barrels Brewery and Brewer of the Year

Fieldwork Brewing Company | Berkeley, CA

>15,000–100,000 Barrels Brewery and Brewer of the Year

Breakside Brewery & Taproom | Milwaukie, OR

>100,000+ Barrels Brewery and Brewer of the Year

Goose Island Beer Co. | Chicago, IL

Cidermaker of the Year

Snow Capped Cider | Austin, CO

…

The 2026 Great American Beer Festival was made possible in part by the generous support of its presenting sponsors: Amoretti, Antigo Zeon, Country Malt Group, John I. Haas, and Prairie Malt; its category sponsors, and through a partnership with the American Cider Association.

###

About the Great American Beer Festival

The Great American Beer Festival® (GABF), hosted annually by the Brewers Association since 1982, is the longest-running, premier beer festival in the United States. GABF offers consumers thousands of beverage samples from producers around the country, and countless opportunities for both alcoholic and non-alcoholic beverage discovery along the way. The Great American Beer Festival Competition, is the nation’s largest professional brewing competition where beers and ciders are awarded gold, silver, and bronze medals, and is the nation’s largest professional brewing competition where beers and ciders are awarded gold, silver, and bronze medals recognized around the world as symbols of brewing excellence.

About the Brewers Association

The Brewers Association (BA) is the not-for-profit trade organization representing more than 9,300 small and independent American brewers. The BA champions the independent craft brewer seal—a trusted symbol that helps consumers identify beer brewed by small and independent producers.

The BA organizes some of the industry’s most influential events, including the World Beer Cup®, Great American Beer Festival®, Craft Brewers Conference® & BrewExpo America®, and American Craft Beer Week®. It also publishes The New Brewer® and through Brewers Publications®, remains the country’s leading publisher of brewing literature. Beer lovers can explore the world of craft beer at CraftBeer.com and follow the BA on Facebook, Instagram, and LinkedIn.

The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.

Announced this afternoon, after a little over a decade of operation, Beardslee Public House has ceased its brewing operations. Co-founded by veteran brewer Drew Cluley, formerly of breweries Big Time, Pike, and Pyramid Ales, owner John Howie has confirmed they have ceased brewing operations, stating:

“This was an extremely difficult decision, but one we needed to make for the long-term health of Beardslee Public House. We are very proud of the beers we have produced and grateful to everyone who has enjoyed them over the years. While we will no longer brew our own beer, we remain committed to offering our guests great craft beer and supporting the talented independent breweries in our region.”

For its brewer, Drew Cluley, this marks the latest departure, but one that Chef Howie was quick to recognize.

“Drew has been an important part of Beardslee from day one, and we have been honored to work with him. His knowledge, passion and dedication to his craft have been remarkable. This decision is not a reflection of Drew or the quality of his work. We are incredibly grateful for everything he has contributed to Beardslee and wish him nothing but the very best.”

For Cluley, this departure is the latest in a long and heralded history in the Pacific Northwest. During his time in Washington, alone, he has worked at several historically significant breweries, including Pike Brewing Company, Big Time Brewing, and Pyramid Alehouse. Along the way, he has established his own signature, including the development of Monk’s Uncle Tripel at Pike Brewing Company, before establishing his signature beers, including Green Leaf IPA at Beardslee Public House.

Unfortunately, Beardslee Public House’s decision to cease brewery operations isn’t a recent trend. You have to look at craft brewing’s history to see indicators this will continue to be a trend unless consumer tastes and expectations change.

There was a time, back in the halcyon period known as the ‘80s and ‘90s, when a brewery business plan included a restaurant and brewery. An idea inspired by classical pubs in the United Kingdom and Europe, the idea was designed to create intimacy and memory, all against the backdrop of stainless steel, double-walled, or copper-lined fermenters and brewery kettles. Unfortunately, over the years, that concept has been eschewed as generations of imbibers from those periods have aged out, their proteges seeking the drink and go lifestyle that a taproom provides.

Over the decades, the tasting room and taproom concept has grown in popularity, as the brewpub model with its onsite kitchen and staffing is in decline. Regionally, and in the past 10-years, breweries like Fat Head’s, BJ’s, The RAM, Bridgeport, Hale’s Ales, Pike, to name a few, fall into the list of casualties associated with the rise of tasting rooms.

Unlike those businesses, which concluded both their breweries and restaurants, Beardslee has taken the approach of sourcing their beers from outside, both locally and regionally.

For Beardslee, this decision comes down to changing tastes, including those preferring lower or no alcohol, but also more intimate or relaxed experiences. This decline hasn’t been immediate either. In fact, if you were looking for a throughline, it might start with the rise of cider and seltzers, both hard and non-alcoholic, lighter-alcohol spirits, and ready-to-drink canned cocktails. Coupled with the global pandemic, which acted as a catalyst, it became clear that consumer tastes were on the decline.

As stated in the press release included, the present plan is to exhaust the remaining barrels of beers present in fermenters and serving tanks before replacing each departing style with a guest beer. As for the restaurant operations, they remain unchanged along with the rest of the drinks program at Beardslee Public House.

If you want to learn more, we’ve included the press release. Until then, if you’ve not been to Beardslee Public House in some time, now might be a great time to enjoy one more pint of Drew Cluley’s beers, before the name Beardslee Public House is no longer associated with brewing.

BOTHELL, Wash. — Beardslee Public House has announced it will discontinue its in-house brewing operation after more than a decade of brewing beer at its Bothell restaurant.

The decision comes as the restaurant industry continues to experience changes in guest traffic and consumer drinking habits, including declining alcohol consumption and a growing preference for other beverage options. These changes have made the brewery operation no longer sustainable for Beardslee Public House.

“This was an extremely difficult decision, but one we needed to make for the long-term health of Beardslee Public House,” said Chef John Howie. “We are very proud of the beers we have produced and grateful to everyone who has enjoyed them over the years. While we will no longer brew our own beer, we remain committed to offering our guests great craft beer and supporting the talented independent breweries in our region.”

Beardslee will continue serving its current selection of house-brewed beers while supplies last. As those beers leave the taps, they will be replaced with a rotating selection from small and independent craft breweries.

The closure of the brewery also marks the departure of longtime brewer Drew Cluley, who has been with Beardslee Public House since it opened.

Cluley brought extensive brewing knowledge and industry experience to Beardslee and has overseen its brewing program throughout the restaurant’s history, operating the brewery largely as a one-person operation in recent years.

Beardslee Public House will continue to offer its full food, cocktail, wine and beer programs, with its beer selection evolving to feature craft breweries from the Pacific Northwest and beyond.

About Beardslee Public House

Beardslee Public House is Chef John Howie’s family-friendly restaurant in Bothell, Washington, featuring scratch-made food, craft cocktails, beer and weekend brunch in a relaxed neighborhood setting.

TLDR;

Chuckanut Brewery is celebrating its Baker’s Beer collaboration with Garden Path Fermentation, WSU Breadlab and the Skagit Food Waste Prevention Coalition on October 3 in Burlington, Washington.

The traditional German-style Landbier lager is brewed with toasted surplus bread from The Bread Farm and Watertank Bakery, alongside malted barley, creating a deep golden beer with a rich, warm flavor. Meanwhile, the bread was toasted and broken down before being added to the mash.

Baker’s Beer will be available on tap and in cans for a limited time at Chuckanut Brewery and Garden Path Fermentation, with additional retail availability across Northwest Washington.

For more information, we’ve included the press release below.

Press Release

Chuckanut Brewery is happy to announce they are celebrating the making of their Baker's Beer in collaboration with Garden Path Fermentation, WSU Breadlab and the Skagit Food Waste Prevention Coalition on October 3rd. The celebration will take place from noon to 3pm at Chuckanut Brewery, 11937 Higgins Airport Way, Burlington, WA in Skagit Valley. This free, family friendly afternoon of activities will include the tapping of the Baker's Beer made with surplus bread from The Bread Farm and Watertank Bakery in Skagit. There will be trivia and games, prizes and giveaways, the Skagit Valley College Food Truck and tips on how to help you save food & money and prevent waste. Visit with coalition staff at tables from United General, Skagit Valley Food Co-op, Burlington/Mt Vernon Library, Skagit Soils/Lautenbach Recycling, Skagit Gleaners, WSU Master Gardeners and Skagit County Solid Waste to name a few.

Chuckanut Baker's Beer uses toasted bread to impart a rich, warm flavor to this traditional Landbier German style lager. Brewed with bread from 2 different bakeries. The bread was collected, toasted and took 1.5 hours of 5 people breaking the toast up into smaller pieces to add to the mash tun along with malted barley. Neighbors at Garden Path Fermentation joined in for the brewing of this deep golden lager. It's a true toast to Skagit Valley and the beauty of upcycling. Baker's Beer will be on tap and in cans for a limited time at Chuckanut Brewery and Garden Path Fermentation at the Port of Skagit Airport. You can also find this unique beer only at the Skagit Valley Food Co op and other groceries, bottle shops, restaurants and bars in Whatcom, Skagit, Island and San Juan counties. Cheers!

…

Chuckanut Brewery brews award winning Lagers and Ales and has won Large Brewery of the Year at WA Beer Awards 2017, 2019 and 2021 and Small Brewery at the GABF 2009 & 2011. The production facility and Tap Room is in Skagit Valley at 11937 Higgins Airport Way, Burlington, WA. Chuckanut welcomes guests of all ages and has indoor and outdoor seating! Check out additional information about Chuckanut at chuckanutbrewery.com.

TLDR;

Double Mountain Brewery & Cidery is joining September 2026’s fresh-hop season with three releases: Killer Red Fresh Hop IRA (7.0% ABV), Killer Green Fresh Hop IPA (7.3% ABV) and Fresh Hop Iowa Bar Fight IPA (6.4% ABV).

Available on draft and in 500ml refillable bottles at Double Mountain locations, the beers showcases Oregon-grown Centennial and Strata hops.

Breaking it down: Killer Red offers sticky grapefruit, tangerine and pine; Killer Green brings ripe citrus and evergreen; and Iowa Bar Fight delivers sticky citrus and resinous tropical aromas.

Oh, and Killer Lion’s back.

For more information, we’ve included the press release below.

Press Release

For Immediate Release

…

Hood River, OR - September 2026

Boy howdy! It’s here again; Fresh Hop Season! Yup. It’s important enough to get capitalized. Double Mountain Brewery & Cidery is celebrating the 2026 hop harvest with the return of four fresh hop favorites: Killer Red, Killer Green, Fresh Hop Iowa Bar Fight, and Killer Lion.

There’s nothing quite like brewing with fresh hops. It’s intense, fast-paced, and a race against the clock to get those green little beauties into the kettle, hop back, or brite tank as soon as possible. The brews capture a moment in time, and that’s what makes them so special.

Double Mountain is lucky to live near by some pretty premium ingredients. The brewers work with local hop growers, visiting the farms, meeting the people who make it all happen, and getting those freshly harvested hops back to the brewery as quickly as possible. These killer beers are little labors of love, and Double Mountain is happy to share the freshest beer possible with the world. This year fresh hops include Centennial from Crosby Hop Farms and Strata & Mosciac from Coleman Hops.

First in the Fresh Hop lineup is Killer Red, which gets the fresh hop treatment in the brite tank, with about 100 pounds of Centennial hops per batch from Crosby Hop Farm in the Willamette Valley packed into giant hop sacks and beer racked right on top. After a few days, the beer is moved off the hops, crashed, and packaged. The result? Sticky, resinous citrus and pine, dank and green and oh-so lovely. Holy monkeys and hot damn, this beer is tasty. It’s the first Fresh Hop to be released annually, but it’s already establishing itself as a front runner for the favorite…

Next is Killer Green, a homage to what Double Mountain is known for: big, dank, aggressively balanced West Coast IPAs. This year, the brewers added about 100 pounds of Centennial fresh hops to the hop back as fast as they could make it happen. This results in classic Northwest IPA character, citrus, pine, grapefrui, just MORE. And STICKIER. At 7.3% ABV, that Kolsch yeast keeps things dry enough to make it drink more like a 6%. Say, that’s a good beer name…

Then comes Fresh Hop Iowa Bar Fight, returning for its fourth iteration. This year, the brewers looked back at the original recipe and brought Citra and Simcoe back into the mix, while adding Strata fresh hops and taking a few liberties with the hopping. Oopsies. Strata brought plenty of punch, and the Coleman Hops this year did not disappoint. The result is softer, rounder, complex, smooth, delightful, and has an “everything gon’ be irie” kind of aroma.

And then there’s Killer Lion, back after a hot minute. The brewers went back to the roots, keeping the malt bill and hopping regimen familiar while playing with hop amounts and timing to accentuate the fresh shit they’ve got rockin’ in there. Earlier-picked Mosaic brings ripe tropical fruit and sticky citrus while avoiding some of the onion, garlic, and diesel characteristics that can emerge from later-picked hops. It’s a beer near and dear to the brewers’ hearts, and they’re happy to finally let it shine again.

Fresh hop beers don’t stick around for long. Grab these little labors of love while you can.

KILLER RED FRESH HOP IRA

7.0% ALC/VOL | 70 BU | CENTENNIAL FRESH HOPS

Fresh from the hop fields of the Willamette Valley, we bring you Killer Red. Sticky grapefruit and

tangerine aromas lead through a dank forest of ponderosa pines.

* Available on draft and in 500ml Refillable bottles at all Double Mountain locations.

KILLER GREEN FRESH HOP IPA

7.3% ALC/VOL | 80 BU | CENTENNIAL FRESH HOPS

Enormous amounts of fresh hops from the Willamette Valley lend a kind forest character with

dewy, ripe citrus and crisp evergreen aromas. Be Green. Drink Killer Green.

* Available on draft and in 500ml Refillable bottles at all Double Mountain locations.

FRESH HOP IOWA BAR FIGHT IPA

6.4% ALC/VOL | 60 BU | STRATA FRESH HOPS

We joined forces with Solera Brewery and a gang of Fresh Hop Strata for a brawl of sticky citrus

and resinous tropic aromas. Sometimes you eat the bar, other times the bar eats you.

* Available on draft and in 500ml Refillable bottles at all Double Mountain locations.

Don’t miss out on this seasonal celebration of hops- grab a pint, enjoy the harvest, and cheers to all the beer lovers out there. Happy fresh hop season from Double Mountain!

About Double Mountain Brewery & Cidery:

Double Mountain is a Brewery & Cidery based in Hood River, Oregon that extends a warm welcome to all. Our brewery in Hood River boasts our original taproom where you can experience the heart of our craft. We have two additional taprooms in Portland, located in the Woodstock and Overlook neighborhoods, and a kitchen at the Aladdin theater, open during showtimes. We strive to create a living room atmosphere, where we spin vinyl, offer weekly free live music, and host trivia nights. Our food philosophy revolves around sharing moments with friends. We offer various New Haven-style pizzas, sandwiches, salads, and an array of other dishes that proudly steer clear of the fryer. We take pride in our hop-forward beers, crisp unsweetened dry-ciders, and house-made n/a root beer and ginger ale. We hope you’ll stop by and share a pint with us!

Our beer and cider is available at our Taprooms and throughout the Northwest.

Learn more at www.doublemountainbrewery.com

TLDR;

Epic Brewing announces the return of six new Big Bad Baptist variants for 2026, expanding its barrel-aged imperial stout series with treatments ranging from whiskey barrels and coffee to spices, honey and cacao.

The lineup includes Big Bad Baptista 10-Year Anniversary, Godfather Part II, Beehive, Big Easy, Irish Baptist and Scottish Baptist.

Each variant will be released in 16-ounce cans, with availability beginning at the brewery on October 9, 2026, followed by distribution in November.

If you want to learn more, we’ve included the press release below.

Press Release

Epic Brewing Releases Six New Big Bad Baptist Variants for 2026

We're back with our annual Big Bad Baptist series, releasing six new variants of our barrel-aged imperial stout for 2026. The lineup will be available at the brewery on Friday, October 9th, and will hit Epic's distribution range in November.

This year’s lineup explores a range of barrel treatments, coffee, spices and other ingredients while building on the rich, roasty character of the original Big Bad Baptist.

The 2026 lineup includes:

Big Bad Baptista 10-Year Anniversary — A celebratory blend featuring vanilla, cinnamon, cacao and house-roasted Mexican coffee.

Godfather Part II — The Godfather series is back, showcasing the complexity of Epic’s whiskey barrels.

Beehive — Imperial stout brewed with local Utah honey and cacao nibs.

Big Easy — A rye whiskey barrel-aged stout inspired by the classic Sazerac cocktail. Irish Baptist — Featuring vanilla bean and coffee flavors.

Scottish Baptist — Brewed with coffee, cacao nibs and peat-smoked barley for a distinctly smoky, complex finish.

The six 2026 Big Bad Baptist variants will be available in 16oz. cans across Epic's distribution range beginning November. Be on the lookout for this year's variants if you live in Washington, Oregon, Southern California, Maryland, North Carolina, Ohio, or Wisconsin.

For more information about the 2026 Big Bad Baptist series, visit epicbrewing.com or email info@epicbrewing.com

TLDR;

Barrels & Bottles Brewery is preparing for the fifth annual Krispy King Lager Competition, bringing 47 lagers from more than 15 states to Golden, Colorado, on October 8 during Great American Beer Festival week.

Last year, the 2025 crown went to Cannonball Creek Brewing, which returns this year with an Italian Pilsner for the VIP tent alongside a Bierstadt Lagerhaus collaboration.

All competing lagers cannot exceed 5.5% alcohol by volume, with the top five announced at 7 p.m.

Sharing their thoughts, founders Abby and Zach George state:

“Five years ago we just invited a few of our local brewery friends and drank some delicious, light, crispy lagers. We never thought this event would grow to what it is today. Now, we are still drinking delicious, light, crispy lagers with our old and new friends. We can't ask for much more than that!”

For those from the PNW, pay careful attention to breweries like Lucky Envelope and Wayfinder Beer.

For more information, we’ve included the press release below.

Press Release

GOLDEN, CO— Returning for its fifth year, the majestic Krispy King Lager Competition at Barrels & Bottles Brewery will serve its largest assortment of lagers yet— with 47 expressions from across the country competing for the crown. This renowned Great American Beer Festival® pre-game is going down on Thursday, October 8.

Brewers from more than 15 states will compete for the title of crispiest, cleanest, most excellent lager at this famed event, which will also feature live music from A-Mac of Kash'd, and emcee and DJ Matthew Rising. There will be eats from Woody's Wood Fired Pizza, onsite screen printing of Krispy King tees, and a DIY trucker hat station.

The 2026 celebration will include a brewer’s VIP tent with two lagers made by Cannonball Creek Brewing (the 2025 Krispy King champions) and Bierstadt Lagerhaus (returning judges and Krispy King supporters since day one). Cannonball Creek is serving an Italian Pilsner made with Adeena hops from Crosby Hops, malt from Root Shoot Malting, and yeast from the Brewing Science Institute (BSI). This lager will be canned and available for purchase to-go. The featured Bierstadt collaboration was made with hops from Charles Faram, Synergy Select Pils malt from Briess Malt, and yeast from BSI.

On the list of 2026 Krispy King competitors are more past winners Wayfinder Beer, as well as first-time participants Blind Tiger Brewery & Restaurant, Figueroa Mountain Brewing Co., Good Word Brewing, Lucky Envelope Brewing, Schilling Beer Co, Urban Roots Brewing, and Wooly Pig Farm Brewery. Nearly half of the breweries hail from Colorado, with entrants from across the state. Find the complete list of breweries bringing krispy lagers that are less than 5.5% ABV at krispykinglager.com.

The top five Krispy King Lager Competition winners will be announced at 7pm. The brewer that comes in first will earn the distinguished Krispy King crown and cape, and the reverence of lager lovers everywhere.

“Five years ago we just invited a few of our local brewery friends and drank some delicious, light, crispy lagers. We never thought this event would grow to what it is today,” say Barrels & Bottles Founders Abby and Zach George. “Now, we are still drinking delicious, light, crispy lagers with our old and new friends. We can't ask for much more than that!”

DAY OF DETAILS

When: Thursday, October 8 from 2 to 9pm

Where: Barrels & Bottles Brewery in Golden, Colorado at 1055 Orchard Street.

The Krispy King Lager Competition is open to the public and free to attend.

Transportation from Downtown Denver to Barrels & Bottles Brewery is currently being coordinated, and details will be available soon at krispykinglager.com. Guests are encouraged to travel safely via RTD Train Rail Station, Uber or Lyft, or designated drivers.

Media inquiring about Krispy King can contact Emily Hutto at hutto at radcraftbeer dot com.

ABOUT BARRELS & BOTTLES BREWERY

Barrels & Bottles Brewery was formed in Abby and Zach George’s mind many years before they opened their first location in 2013. They met overseas and both found a passion for great people, food and drinks. Nowadays you can find them at their Camp George West location, either pouring you a beer, serving you food and or enjoying a pint with friends and neighbors. Learn more at barrelsbottles.com.

TLDR;

Oregon Agricultural Trust’s Cheers to the Land returns October 10 for its fifth year, bringing together 16 Oregon breweries and cideries to support farmland protection.

The this year, Cheers to the Land. features beer and cider made with Oregon-grown ingredients, including styles like blackberry-plum cider, fresh-hop and West Coast IPAs, a honey porter, hazelnut stout and cucumber-lime Mexican lager.

This year a new Farmland Protection badge will identify participating products at locations throughout Oregon. As of this article, four events will take place in Portland, Corvallis, Lincoln City and Eugene.

Meanwhile, Ranch Pizza is also joining with an Oregon-sourced specialty pizza.

It’s worth mentioning that OAT has permanently protected more than 33,700 acres of Oregon farmland.

If you want to learn more, we’ve included the press release below.

Press Release

Cheers to the Land returns for its fifth year with 16 craft beverages, a new Farmland Protection badge, and events across Oregon

Oregon. Sept. 10, 2026 — Now in its fifth year, Oregon Agricultural Trust's Cheers to the Land campaign continues to bring Oregon's craft beverage makers together for the shared mission of protecting the farmland that makes it all possible. The 2026 campaign launches October 10 with a beer festival and a pop-up farmers market at John’s Marketplace in SE Portland. This year the campaign boasts 16 breweries and cideries, four events across the state, a new pizza partnership with Ranch Pizza, and a significant new addition — the Farmland Protection badge, a label marker for food and beverage makers who are committed to farmland protection.

Cheers to the Land invites Oregon breweries and cideries to brew beverages with Oregon-grown ingredients, supporting local farmers and farmland protection efforts across the state. Oregon is losing farmland at an alarming rate. Between 2017 and 2022 alone, the state lost 4% of its agricultural land to development and fragmentation. Cheers to the Land exists to raise awareness of that threat and the work Oregon Agricultural Trust is doing to stop it.

This year's campaign is sponsored by Yakima Chief Hops, Coleman Hops, Oregon Fruit Co., Westwood Farms, Indie Hops, Salmon-Safe, Admiral Maltings, and Ranch Pizza.

“Great Oregon beer and cider starts long before it reaches the tap. It starts in the soil, on the farm, with the farmers who grow the ingredients that make this state's craft beverage industry what it is,” said Oregon Agricultural Trust Executive Director, Nellie McAdams. “Cheers to the Land is about honoring that connection and protecting it. This fall we're excited about our events, and the launch of our Farmland Protection badge. Let’s raise a glass with some of Oregon's best breweries and cideries, and eat a pizza or two along the way!”

OAT has permanently protected more than 33,700 acres of farm and ranch land across Oregon and has 49 active projects in the pipeline that would protect another 140,000 acres.

Farmland Protection Badge

Making its debut this fall, the Farmland Protection badge appears on each brewery's own branded packaging. Brewers sporting the badge for their Cheers to the Land offerings are Hopworks Brewery, Xicha Brewing and Little Hop Brewing, Gigantic Brewing, Bauman's Cider, and Falling Sky Brewing. Look for them at bottle shops and grocery stores across Oregon beginning October 10, with the full lineup available at all John's Marketplace locations. When customers see the badge, they know the beer or cider prominently features Oregon-grown ingredients and that the brewer stands behind OAT's mission to permanently protect Oregon farmland from development.

Ranch Pizza

Ranch Pizza joins the 2026 campaign as a partner with a special Oregon-sourced pizza featuring red-wine braised beef from Carman Ranch, a regenerative cattle ranch, braised in Underwood Oregon Pinot Noir, topped with local mushrooms. The Cheers to the Land pizza will be available at Ranch Pizza’s SE 11th location beginning October 11. A portion of proceeds from each CTL pizza will be donated to OAT, and Ranch Pizza locations will pour Cheers to the Land beers throughout the month.

Cheers to the Land Events:

Portland Kickoff and Pop-Up Farmers Market | Sat. October 10, 3pm-6pm

John's Marketplace, 3560 SE Powell Blvd., Portland

The campaign kicks off at John's Marketplace with a beer fest pouring 15 Cheers to the Land releases, a pop-up farmers market featuring Oregon growers, and a chance to meet the brewers. Beer fest tickets are $25 and include a commemorative glass and 8 sampling tickets. Beer fest admission is 21+. Tickets and information available here.

The pop-up farmers market is free and open to the public — no ticket required. Expect fresh vegetables, preserves, pumpkins, and Oregon food specials from the John's Marketplace Grill Trailer.

Corvallis | Sun. October 11, 6pm

Common Fields, 545 SW 3rd St., Corvallis

A selection of Cheers to the Land beers on tap at Common Fields in downtown Corvallis.

Lincoln City | Fri. October 16, 4pm-9pm

Rusty Truck Brewing, 4649 SW Hwy 101, Lincoln City

Cheers to the Land beers on tap at Rusty Truck Brewing alongside a special trivia night on the Oregon Coast.

Eugene | Sat. October 17, 2pm-6pm

Claim 52 Brewing, 232 Lincoln St., Eugene

A mini beer festival with XX Cheers to the Land breweries and live music. Tickets are $20 and available here.

2026 Beer and Cider List:

Baerlic Brewing | Collaboration with Ranch Pizza, meant to be paired with Ranch’s pizza special. IPA with malt from Goschie Farms in Silverton and hops from Coleman Agriculture.

Bauman's Cider | Off-dry blackberry plum cider made with plums, blackberries, and apples from the Willamette Valley. Tart, fruity, and floral. Available in cans.

Breakside Brewery | Seasonal Pale Ale brewed with two types of culinary lavender: Melissa, which is mellow and peppery, and Royal Velvet, which is honey-like, both paired against citrusy Citra hops.

Claim 52 Brewing | Fresh Hop Hazy IPA brewed with Admiral Malting's Willamette Promise malt from Goschie and Westwood Farms, malted spelt, flaked oats, and dry-hopped with Comet NUVO from Crosby Hops.

Deschutes Brewery | Fresh Hop West Coast IPA brewed with Willamette Promise barley from Westwood/Goschie Farms, malted by Admiral Maltings. Fresh hops Westwood Farms for notes of citrus, pine, ripe melon, and subtle tropical fruit.

Falling Sky Brewing | Cascadian Dark Ale brewed with all Oregon hops, nearly 100% Oregon malt, and more than 20 pounds of Oregon Coast spruce tips harvested by hand. Available in cans.

Ferment Brewing | West Coast IPA brewed with Willamette Promise malt from Goschie Farms and Westwood Farms, and Strata and El Dorado hops from Indie Hops

Freebridge Brewing | West Coast IPA with Salmon-Safe Amarillo hops from the Crosby Farms estate. Inspired by our annual trek down to Crosby Hops from The Dalles for our fresh hops.

Gigantic Brewing | Bitter Ale brewed with Willamette Promise barley from Goschie Farms and Westwood Farms, Crystal hops from Lakeside Ranches and Willamette hops from Coleman Agriculture. Available in cans.

Hopworks Brewery | Honey Porter brewed with GloryBee Honey from Eugene. Notes of chocolate, coffee, caramel, and honey with a light herbal bitterness for balance. Available in cans.

Old Standby Brewing & Silver Falls Brewing (Collaboration) | West Coast IPA brewed with 75% Willamette Promise malt from Admiral Maltings, hopped with Strata from Indie Hops, Mosaic from Westwood Farms, and Dolcita from Yakima Chief Hops.

Rusty Truck Brewing | Raspberry Elderflower Wheat Ale brewed with Oregon white wheat, Belma and Cascade hops, Oregon raspberry puree from Oregon Fruit Co., and locally harvested elderflowers.

The Wheel Brewery | IPA featuring the new Oregon barley variety ‘Lontra’ grown by Camas Country, a local Hunton family farm right outside Eugene. Pairing it with hops from our favorite Willamette Valley farms for an all Oregon grown IPA!

Threshold Brewing | TBA

Wolves & People Farmhouse Brewery | Sweet Hazelnut Stout with Chinook hops and Oregon-grown Hazelnuts from Ken & Junes in St. Paul, Oregon.

Xicha Brewing & Little Hop Brewing (Collaboration) | Cucumber Lime Mexican Lager brewed with locally sourced cucumbers. Available in cans.

More information about Cheers to the Land, the Farmland Protection badge, and events: https://www.cheerstotheland.com

About Oregon Agricultural Trust

Oregon Agricultural Trust (OAT) is a statewide, nonprofit land trust designed to address the interrelated challenges of ag land loss, farm and ranch succession, and access to land for the next generation. OAT partners with farmers and ranchers to protect agricultural lands for the benefit of Oregon's economy, communities, and landscapes.

TLDR;

Boneyard Beer has announced its closing its Division Street pub in Bend, Oregon, on October 11, 2026, marking the brewery’s exit from the restaurant business while its Lake Place taproom and production brewery remain open.

Founded by Tony Lawrence in 2010, Boneyard has become a Bend craft-beer staple, for its flagship RPM IPA.

Reflecting on how Boneyard came to this conclusion, founder Tony Lawerence states: “Running a restaurant these days has had its challenges. … We are who we are because of our incredible team and the local community here in Bend and beyond. We’re going back to where it all started, at our Lake Place tasting room and brewery.”

If you want to learn more, we’ve included the press release below.

Press Release

Bend, OR, September 10, 2026: Boneyard Pub announced today that the pub location on NE Division St. in Bend will be closing in a month. The planned closure date is October 11, 2026. While Boneyard is stepping away from the restaurant business, Boneyard Beer isn’t going anywhere. The original Boneyard taproom location at 37 NW Lake Place in Bend and the production brewery will continue operations.

“The Boneyard Pub is a separate business from our tasting room and production brewery. Running a restaurant these days has had its challenges. I am incredibly humbled and grateful to my team and the community for making Boneyard what it is today. The nature of how Boneyard was built was a sum of odd parts, literally parts from 13 different breweries, and the same can be said about how we built our pub and tasting room,” said Tony Lawrence, Boneyard Beer Founder. “We are who we are because of our incredible team and the local community here in Bend and beyond. We’re going back to where it all started, at our Lake Place tasting room and brewery.”

Boneyard Beer, founded by Tony Lawrence in 2010, is a craft staple in the Bend community and beyond. RPM IPA, the brewery’s flagship beer, is the top-selling craft beer in OR and found around town at nearly every bar and restaurant. The iconic Bend, OR based brewery has seen tremendous growth this year and is up 32.5%1in sales, and in the Pacific Northwest RPM IPA volume sales are up 42.8%2 year to date.

The Boneyard team is focusing these next few weeks on supporting employees and helping them find other opportunities at Boneyard, Deschutes Brewery, and within the local community. After the Division St. pub closes, gift cards to the Boneyard pub will be honored at the Lake Place location through the end of 2026. Follow Boneyard on Instagram @boneyardbeer for any additional announcements about the last month at Division St.

TLDR;

River Barrel Distributing has announced its expanding its Western Washington craft portfolio, adding Left Hand Brewing, Anderson Valley Brewing, Occidental Brewing, and Steeplejack Brewing.

The move comes as beer distribution continues to consolidate, with River Barrel emphasizing independent, hands-on representation over sheer portfolio size.

One of those who is excited about the new partnership is COO Chris Lennert whom stated:

“Our two companies share similar values — independence, quality, and a commitment to educating and taking care of our customers. We couldn't be more excited to partner with River Barrel"

For more on this, we’ve included the press release below.

Press Release

River Barrel Doubles Down on Independent Craft with Portfolio Expansion

River Barrel is expanding its craft portfolio and strengthening its hands-on approach to distribution across Western Washington.

The Pacific Northwest has long been one of the country's great craft beer regions, built by breweries, neighborhood bottle shops, bars, restaurants, and retailers willing to take chances on good beer and the people behind it. As the distribution side of the industry continues to consolidate, River Barrel Distributing is heading in a different direction.

Left Hand Brewing, Anderson Valley Brewing, Occidental Brewing, and Steeplejack Brewing are transitioning from Odom to River Barrel Distributing, marking one of the largest portfolio additions in River Barrel's history.

The move adds four established breweries to a River Barrel portfolio that has already grown considerably over the past year. "When we look at where the industry is headed, we know we aren't trying to become the biggest distributor in Washington," said Joe Cohen, owner of River Barrel Distributing. "We want to become the distributor known for thoughtful representation, exceptional service, and long-term partnerships."

A Bigger Commitment to Craft

Brand movement is nothing new in beer distribution. Breweries change partners, portfolios change hands, and distributors adjust their focus. River Barrel and Odom worked together on the latest transition with the goal of putting the four breweries in a position to succeed over the long term.

For River Barrel, the fit is straightforward. The company has built its business around craft beer and maintains a strong presence in the independent bottle shops, bars, restaurants, grocery stores, and specialty accounts where these brands have long been relevant.

"Left Hand Brewing has been a part of the Washington craft beer scene since 2007, best known for our Milk Stout Nitro and Peanut Butter Milk Stout, along with our unique seasonal offerings. This past spring, we expanded our portfolio in the state with Dry Dock Brewing, celebrated for its iconic Apricot Blonde. As the #1 craft stout and the #1 apricot beer in the country, we're excited to continue bringing our beers to the best craft beer spots in Washington with our new partnership with River Barrel Distributing. Our two companies share similar values — independence, quality, and a commitment to educating and taking care of our customers. We couldn't be more excited to partner with River Barrel," said Chris Lennert, COO at Left Hand.

Left Hand and Anderson Valley bring decades of brewing history and established followings in Washington. Occidental and Steeplejack add two highly regarded Oregon breweries with a natural fit in River Barrel's Pacific Northwest-focused portfolio.

They also join a growing list of recent additions. Over the past year, River Barrel has brought on Bierly Brewing, Jellyfish Brewing, Slightly Furry, and Schönramer, while continuing to build its specialty import, cider, and non-alcoholic business.

The common thread isn't simply adding more brands. It's finding producers that fit the way River Barrel sells beer.

"Our goal has never been to carry the most brands," Cohen said. "It's to represent the right brands. We want every supplier in our portfolio to receive meaningful attention and every retailer to know they're working with a team that genuinely believes in the products we sell."

Staying Close to the Market

River Barrel operates from Kent and serves retailers throughout Western Washington. Its sales team works directly with neighborhood bottle shops, restaurants and bars, grocery retailers, and specialty beverage accounts across the region. That local presence matters. It gives the company direct feedback from buyers, helps the team identify opportunities quickly, and allows sales reps to spend time actually selling and educating accounts on the brands they represent.

River Barrel has also invested in making the nuts and bolts of distribution easier for customers. Its Fresh Sheet provides current inventory and pricing, while online ordering gives retailers more ways to place orders and keep up with new releases.

For River Barrel, those things are all connected: know the products, know the customers, deliver consistently, and make it easy to do business.

What's Next

Beer distribution isn't going to stop changing. There will be more consolidation, more portfolio movement, and more breweries deciding what they need from a distributor. River Barrel sees room in that changing market for a locally owned distributor that remains focused on craft.

"The future of craft distribution for us isn't built by having the largest portfolio," Cohen said. "It's built by earning trust, staying close to our market, and building partnerships that last. If we continue doing that, growth becomes the result, not the objective."

About River Barrel Distributing

River Barrel Distributing is an independent craft beverage distributor based in Kent, Washington, serving retailers throughout Western Washington. The company specializes in craft beer, premium imports, cider, and non-alcoholic beverages, with knowledgeable sales support, responsive customer service, and dependable weekly delivery.

The Washington Beer Awards return for its 2026 Fresh Hop Competition, inviting Washington breweries to register their fresh hop beers while the season’s harvest is still at its peak, for judging by their peers.

Registration runs September 8–17, with entries accepted September 25–October 7 and blind judging on October 11.

Winners will be announced October 15 at Growler Guys in Lake City.

Organizers Mark Emiley and Peter Twigg say the goal is “to recognize the unique characters of the fresh hop beers and to celebrate the harvest of the hops.”

If you want to learn more, we’ve included the press release below.

Press Release

We are proud to invite you to enter the Washington Beer Awards Fresh Hop Competition. We have brought back this separate competition to allow for a focused judging of fresh hop beers to allow them to be recognized in their prime.

The Fresh Hop Competition will be held in mid-October with entries due in early October, allowing you time to brew and submit a variety of fresh hop beers styles and for them to be evaluated while still in their prime. Medals will be provided to 1st, 2nd, and 3rd place winners in at least nine award categories.

The registration period will be open from September 8th to September 17th with entries due in early October. Judging will take place October 11th, and winners will be announced on Thursday, October 15th at Growler Guys in Lake City. Results will be posted online immediately afterwards.

The fresh hop competition will not be counted towards our main Washington Beer Awards, and participation in the fresh hop competition does not require your participation in the primary competition (and vice versa). Our goal is to recognize the unique characters of the fresh hop beers and to celebrate the harvest of the hops.

Complete details for the fresh hop component of the Washington Beer Awards will be available at www.wabeerawards.com/freshhop. You can sign up to be kept in the loop on competition updates on the website, our e-mail list, and our Facebook page. More details are on the other side of this letter.

We hope to have your involvement and participation in the 2026 Washington Beer Awards Fresh Hop Competition.

Cheers,

Mark Emiley and Peter Twigg
Washington Beer Awards
organizers@wabeerawards.com
Key dates for the 2026 Washington Beer Awards Fresh Hop Competition:

• September 8th - 17th: Online Registration Open

• September 19th: Invoices sent to breweries

• September 22nd: Bottle labels sent to breweries

• September 25th - October 7th: Entry Drop Window

• October 11th: Blind Judging

• October 15th: Awards Announcement @ Growler Guys in Lake City

TLDR;

Fremont Brewing is releasing 6 Killer Native Lager, a limited-edition collaboration between the Seattle football icon Sonny Sixkiller and the Jamestown S’Klallam Tribe. The “crisp, highly drinkable lager” has a neutral malted foundation and finishes light and dry.

Brewed with Premium Pilsner malt, flaked rice, Carapils, Acidulated malt and Cashmere Cryo hops, 6 Killer Native Lager arrives at 4.8% ABV and will be sold in 16-ounce four-packs and on draft.

Already available at Fremont Brewing’s Urban Beer Garden look for this at select locations and Husky Stadium during the NCAA Football season.

The project was conceived by Sonny’s son, Tyson Sixkiller who stated:

“I’ve obviously known my dad as Dad my entire life, but I also understand what Sonny Sixkiller means to generations of people around Seattle and throughout the region… Working at Fremont, I started thinking about how much fun it would be to create something together. What started as an idea became an opportunity to bring my dad, Fremont and a great partner in the Jamestown S’Klallam Tribe together to make a beer we’re all really proud of.”

For more information, we’ve included the press release below.

Press Release

SEATTLE, WA (August 27, 2026) – Fremont Brewing today announced the release of 6 Killer Native Lager, a new limited-release beer created with Seattle football icon Sonny Sixkiller and in collaboration with the Jamestown S’Klallam Tribe.

The idea for 6 Killer Native Lager originated with Tyson Sixkiller, Sonny’s son and a Sales Account Manager at Fremont Brewing, who saw an opportunity to create something with his father through the brewery where he works. The project also provided an opportunity to build upon Sonny’s longstanding relationship with the Jamestown S’Klallam Tribe, which has been a supportive partner through charitable golf tournaments and other efforts over the years.

“I’ve obviously known my dad as Dad my entire life, but I also understand what Sonny Sixkiller means to generations of people around Seattle and throughout the region,” said Tyson Sixkiller, Sales Account Manager at Fremont Brewing. “Working at Fremont, I started thinking about how much fun it would be to create something together. What started as an idea became an opportunity to bring my dad, Fremont and a great partner in the Jamestown S’Klallam Tribe together to make a beer we’re all really proud of.”

The result is 6 Killer Native Lager, a crisp, highly drinkable lager featuring a clean malt body and light hop finish. Brewed with Premium Pilsner malt, crisp flaked rice, Carapils and Acidulated malt with Cashmere Cryo hops, the beer comes in at 4.8% ABV.

Sonny Sixkiller became one of the most recognizable figures in Seattle college football during his college career in the 1970’s and has remained closely connected to the community in the decades since. His signature is prominently featured alongside the beer’s distinctive gold “6,” creating a package that pays tribute to a name and number familiar to generations of Northwest football fans.

“When Tyson first brought the idea to me, I thought it sounded like a lot of fun,” said Sonny Sixkiller. “To be able to do something like this with my son, Fremont Brewing and friends at the Jamestown S’Klallam Tribe makes it special. And most importantly, they made a really good beer.”

For Fremont Brewing, the collaboration offered an opportunity to bring an idea from one of its own team members to life while celebrating relationships that have been built over many years.

“This project really started with Tyson, and that’s what makes it special for us,” said Andy Fogarty, President of Fremont Brewing. “He had an idea centered around his dad and relationships that have been built over many years, and our brewing team had the opportunity to turn that idea into a beer. Sonny is an iconic figure in this city, but at its heart, 6 Killer is a story about a father and son creating something incredibly special together to honor a legacy.”

6 Killer Native Lager will be available in 16-ounce four-packs and on draft beginning August 28. The limited release will be available at Fremont Brewing’s Urban Beer Garden and select locations, as well as at Husky Stadium throughout the 2026 football season.

Additional appearances and events featuring Sonny Sixkiller are planned throughout the fall, including an event from 3pm-5pm on Friday, August 28th at Fremont Urban Beer Garden and an early September launch celebration at the Duchess Tavern in Seattle.

…

About Fremont Brewing

Fremont Brewing is an award-winning craft brewery founded in 2009 to brew small-batch artisan beers made with the best local ingredients. Fremont Brewing is known for its award-winning IPAs, barrel-aged beers , and non-alcoholic beers. Legions of fans have enjoyed the hospitality of the Urban Beer Garden in Fremont and now have a Columbia City beer garden to enjoy as well. Fremont Brewing…Because Beer Matters.

TLDR;

Oakshire will pause operations at Oakshire Commons in downtown Springfield, Oregon, following service Aug. 30, less than 18 months after the taproom opened.

In their press release CEO Jeff Althouse shared the Detroit-style pizza and beer concept wasn’t as well-received as they hoped, though it remains pleased with the team and space.

“The Oakshire Commons team has done exceptional work creating a comfortable, welcoming space for the Springfield community while serving our beer and pizza.”

Rather than calling it a permanent closure, Oakshire is considering ways to make the location more relevant including coffee and a faster lunch offering.

images in slideshow, courtesy Oakshire Brewing

As Jeff Althouse puts it:

“We see an opportunity to make the Oakshire Commons space more relevant to more people throughout the day,”

If you want to learn more, we’ve included the press release below.

Press Release

Oakshire will pause operations at Oakshire Commons in downtown Springfield following service on Sunday, August 30. 

Oakshire Commons opened in April 2025 at 416 Main Street as a taproom with pizza, built around Oakshire beer, Detroit-style bar pies and a comfortable place for people to gather downtown. 

“We’re proud of what we built here,” said Oakshire founder and CEO Jeff Althouse. “The Oakshire Commons team has done exceptional work creating a comfortable, welcoming space for the Springfield community while serving our beer and pizza. We’re really happy with the team and the space. At the same time, we’re simply not meeting our business goals, and we're not comfortable continuing with the current model.” 

Oakshire is describing the move as a pause rather than a permanent closure. No decision has been made about a future concept or reopening date. 

The Oakshire Commons space sits near a concentration of downtown offices and public institutions, including the City of Springfield, Springfield Utility Board, Springfield Police and the Springfield Public Library. Oakshire Commons was designed primarily as a taproom, and the company has spent time considering whether the space could also serve more morning and lunch business. 

The current Detroit-style pizza program is designed primarily for guests dining in or ordering ahead. Pizzas generally take 20 to 30 minutes to prepare, making them a good fit for a taproom visit, dinner or planned meal, but less suited to someone looking for a quick lunch during the workday. 

“We see an opportunity to make the Oakshire Commons space more relevant to more people throughout the day,” Althouse said. “Coffee and a faster lunch option are two things we’ve been thinking about, but we haven’t made any decisions about what comes next.” 

Oakshire Commons will continue operating through Sunday, August 30, with regular hours planned through its final weeks, subject to scheduling adjustments. 

About Oakshire 

Founded in Eugene, Oregon in 2006, Oakshire began as a craft brewery and has grown into a company that creates places for communities to gather and grow. Oakshire operates three taproom locations in Eugene, NE Portland, and Springfield. Independently owned by its founder and community owners, Oakshire continues to brew exceptional craft beer. More info at oakbrew.com.

TLDR;

Fort George Brewing invites you to try their latest year-round Tropical West Coast IPA, Island Towns.

Inspired by its coastal Oregon home of Astoria and brewed with fruit-forward Superdelic alongside citrusy Citra and Chinook hops, the beer balances lush tropical fruit, subtle sweetness and West Coast citrus.

Either as a four-season escape and available on draft or in six-packs, Island Towns was inspired by Fort George’s home town of Astoria, Oregon, and it’s water-bound characters and community.

If you follow the following accounts on social media, expect to see announcements associated with Island Towns launch:

Asylum Spirits, Noble Hop, Red Hot, Beach Hut Deli, The Barn.

If you want to learn more about Fort George’s latest release, we’ve included their mini-press release below.

Press Release

Astoria, Oregon, the home of Fort George, might not technically be an island but it can feel like an island sometimes. Not the lonely, isolated John Donne sort of island (that no man is), but a cheerful, welcoming, community-rich island. Surrounded by water on three sides, Astoria is diverse and ecologically unique with its own culture and custom. Island Towns aren’t always out of the way - this one is easy to visit. Wherever you are - you’re just one pint away.

Like the town it was brewed in, Island Towns isn’t just a summer destination. In a new, year-round 6pack, this Tropical West Coast IPA is lush, a little sweet, and perfect for activities in any season. If you’re ready to escape the crush of city life, if you’re ready to go a little slower, enjoy your time on Astoria Island with Island Towns.

Island Towns is brewed with a mix of cutting edge, fruit-forward hops like Superdelic and the bold, citrus-y west coast flavor of Citra and Chinook. Modern brewing science and warm sandy beaches, ripe tropical fruit on the breeze and a refreshing citrusy breeze off the Pacific - it’s a brand new, year-round Tropical West Coast IPA from Fort George.